Courgette and cheese muffins

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.


1 small courgette

100g Cheddar cheese

225g self raising flour

50ml oil

175ml semi-skimmed milk

1 egg

Black pepper


12 muffin cases, muffin tin, chopping board, knife, grater, measuring jug, mixing bowl, wooden spoon, 2 spoons, cooling rack.


  1. Preheat oven to 200°C or gas mark 6.
  2. Place the muffin cases in the muffin tin.
  3. Cut the ends of the courgette.
  4. Grate the courgette and cheese.
  5. Mix all the ingredients together to form a smooth batter.
  6. Divide the mixture equally between the muffin cases using 2 spoons.
  7. Bake for 20 minutes, until golden.
  8. Allow to cool on a cooling rack.

Top tips:

  • Try using a grated carrot instead of courgette.
  • Add finely sliced chilli or ginger for a different flavour.
  • Crumble in a little crispy grilled bacon.
  • Try different types of cheese e.g. feta, Edam.
  • Try adding a little mustard.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

Alternate Text
Alternate Text
Alternate Text
Alternate Text
Cut, Chop, Slice, Dice & Trim
Alternate Text
Mix, Stir & Combine
Alternate Text
Portion / Divide
Alternate Text

Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?